Slow Cooker Chilaquiles

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Learn how to make chilaquiles with this super-simple slow cooker recipe. Mexican chilaquiles are usually served for breakfast or brunch, but these slow cooker chilaquiles also make a tasty dinner.

Slow Cooker Chilaquiles
Photo: Andy Lyons
Prep Time:
25 mins
Cook Time:
4 hrs
Stand Time:
30 mins
Total Time:
4 hrs 55 mins
Servings:
6
Yield:
6 cups

Ingredients

  • 12 ounce lean ground beef

  • 12 ounce lean ground lean pork

  • ½ cup chopped onion

  • 2 cloves garlic, minced

  • Disposable slow cooker liner

  • 1 10 ounce can enchilada sauce

  • 1 15 ounce can chili beans in chili gravy, undrained

  • 1 2.25 ounce can sliced pitted ripe olives, drained

  • ½ cup lower-sodium beef broth

  • 1 4.5-4.8 ounce package tostada shells, broken, or 4 cups tortilla chips

  • 2 cup shredded Monterey jack cheese (8 ounces)

  • Cherry tomatoes, sliced chiles, sour cream, snipped fresh cilantro, purchased salsa, broken tostada shells, and/or tortilla chips (optional)

Directions

  1. In a large skillet cook the first four ingredients (through garlic) over medium-high heat until meat is browned and onion is tender. Drain off fat.

  2. Line a 31/2- or 4-quart slow cooker with a disposable slow cooker liner. Combine the next four ingredients (through broth) in cooker. Add meat mixture, broken tostada shells, and the cheese. Stir just to combine.

  3. Cover and cook on low for 4 hours, giving the crockery liner a half-turn halfway through cooking, if possible. Remove crockery liner from cooker, if possible, or turn off cooker. Let stand, uncovered, 30 minutes before serving.

  4. If desired, top with cherry tomatoes, sliced chiles, sour cream, cilantro, and/or salsa, and serve with additional broken tostada shells or tortilla chips.

Tip:

For a 5- or 6-quart cooker, double all ingredients, except use 3 cloves garlic. Makes 12 to 14 servings.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Pressure Cooker Instructions

In a 6-qt. electric pressure cooker use the sauté setting to cook beef, pork, onion, and garlic over medium-high heat 5 minutes or until meat is browned. Drain any fat. For stove-top cookers, cook directly in the pot over medium-high heat. Stir in beans, enchilada sauce, broth, olives, and tostada shells. Lock lid in place. Set electric cookers on high pressure to cook 1 minute. (For stove-top cookers, bring up to pressure over medium-high heat according to manufacturer's directions. Remove from heat once pressure is reached.) For electric and stove-top models, release pressure quickly. Open lid carefully. Stir in cheese; let stand 5 minutes. If desired, top servings with tomatoes, chile peppers, salsa, sour cream, and/or cilantro and serve with additional broken tostada shells or tortilla chips.

Nutrition Facts (per serving)

555 Calories
33g Fat
32g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 555
% Daily Value *
Total Fat 33g 42%
Saturated Fat 14g 70%
Cholesterol 108mg 36%
Sodium 1074mg 47%
Total Carbohydrate 32g 12%
Total Sugars 2g
Protein 37g
Vitamin C 1.3mg 7%
Calcium 362mg 28%
Iron 3.7mg 21%
Potassium 687mg 15%
Folate, total 12.9mcg
Vitamin B-12 1.7mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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